Thin Crust Pizzas

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We make pizza at least every two weeks, sometimes more often. I know I have posted about homemade pizza probably way more than I should, but I really like it. I loved pizza nights when I was growing up. We lived out in the country and there were no pizza places close. Unless we really made a production of it and drove forty-five minutes to a pizza restaurant, our choices were homemade or frozen. Homemade always won.

I felt like thin crust pizza the other night. I knew that the no-knead crust I have been making lately wasn’t going to work this time. It is an easy to dough to make, but it is kind of wet and sticky and wouldn’t press out as thin as I wanted. I used the recipe we always used when I was growing up instead. I have changed it over the years, as I tend to do, adding an extra tablespoon of oil and replacing most of the white flour with white whole wheat.

The ingredients are the same as the no-knead dough I have posted before, but the method is different. You knead the dough (only for 5 minutes – don’t let this discourage you from making it). And it only rises for an hour.

The kneading and relatively short rise result in a dough that is easy to handle. This is essential if you are trying to make thin crust pizza. I was going for the same thickness (thinness?) as Domino’s thin crust, or Imo’s, if you live in the St. Louis area – but with mozzarella, not provel. Sorry St. Louis-style pizza fans, this native is not a fan of provel cheese (or Imo’s pizza), no matter how you slice it. Don’t come after me with flaming torches and pitchforks, please.

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Give yourself some time to get the crust thin enough. If the dough bounces back, give that piece a rest and move on to another one. Or step back for a few minutes so both you and the dough can relax.

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Use your choice of toppings for this, but don’t pile them on, since the crust is thin and can’t bear the weight of loaded toppings (make two medium thick crusts if you really want to pile on the toppings, and bake them a little longer). We used red sauce, mozzarella, Parmesan and pepperoni for our pizzas. Calvin had a small one with garlic, olive oil, ricotta, mozzarella and Parmesan. Unfortunately we forgot to take pictures of the finished pepperoni pizzas – we only have pictures of Calvin’s white pizza. But you can get an idea of how the crust looks before and after it bakes.

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Download or print the recipe here.

All-Purpose Pizza Dough
From the Cook’s Life
Makes 3 14-inch thin or 2 14-inch medium crusts

This is the recipe we used for pizza dough when I was growing up, with a few tweaks. I have made it so many times that I don’t need to look at the recipe anymore.

1 cup warm water
1 package yeast (2¼ teaspoons)
2 teaspoons sugar
1 teaspoon salt
2 tablespoons olive oil
3-3½ cups flour, approximately *
all-purpose flour for kneading
Your choice of toppings

*I use about 3 cups white whole wheat flour and ½ cup all-purpose flour. You can use entirely all-purpose flour if you prefer. Note that the dough will be whiter than the pictures if you use only all-purpose flour.

Measure water, yeast, sugar, salt, olive oil and 2 cups flour into a large mixing bowl. Stir until well mixed. Continue to add flour, about ½ cup at a time, until a soft dough forms. Sprinkle kneading surface with flour and turn dough out of bowl. Sprinkle dough with flour and knead until soft and elastic (about 5 minutes), adding flour if it sticks to your hands or the counter.

Lightly grease a large bowl. Place kneaded dough into bowl, cover bowl loosely with a wet towel or tightly with plastic wrap and set aside to rise. Dough should double in size in 45-60 minutes.

Grease pizza pans. Preheat oven to 425 degrees.

For thin pizza crusts, divide dough into three pieces. For medium thick crusts, divide into two pieces. Place dough on pans and use your hands to press it out to the edges. If dough springs back, let it rest for a few minutes for the gluten to relax. Be patient, especially if you are making thin crusts. If you end up with holes, gently press the edges back together.

Top with your favorite pizza toppings. Bake 15 minutes at 425 degrees. Lower heat to 350 and continue baking for another 10-15 minutes, or until bottom and edges of crust are browned and cheese is melted and browned.

Let pizzas cool for about 5 minutes before cutting. Serve hot. Leftovers reheat well in a skillet, on a griddle or in the microwave. Or eat them cold.

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